Obesity is associated with an accelerated aging process, which prevents healthy aging. Both obesity and aging were manifested in the peroxisome proliferator-activated receptor-γ coactivator α (PGC-1α) level. These studies fulfill the scientific gap in assembled pharmacological activity assay of Caulerpa racemosa done in a previous preclinical trial. Six major compounds from sea grape (C. racemosa) extract were evaluated using an in silico approach against human pancreatic lipase, a-glucosidase, and a-amylase to predict prospective anti-obesity candidates. The lipase inhibitory activity of the extract reached 90.30 ± 0.40%, 1.75% lower than orlistat. The a-amylase inhibitory assay of the extract was 84.07 ± 5.28%, while the inhibitory activity against a-glucosidase was 81.67 ± 1.54%; both were lower than acarbose. We observe the effect of C. racemosa extract as anti-obesity with anti-aging by evaluating the obesity parameters in the human body for a 4-week period. There was a significant decrease in blood glucose, total cholesterol, low-density lipoprotein (LDL), triglycerides (TG), waist circumference, waist-hip ratio, and body weight (p < 0.05); PGC-1α and high-density lipoprotein (HDL) increased significantly (p = 0.000), in Group B when compared with Group A. Our study revealed that sea grape extract is a potent anti-obesity with an anti-aging reagent that does not produce any significant adverse effects.

Background: Sea grapes or  Caulerpa racemosa have a lot of phytochemical content, especially unsaturated fatty acids that are beneficial for health. This study aims to evaluate the effects of sea grapes extract on blood glucose levels, total cholesterol-, and Peroxisome proliferator-activated receptor-gamma coactivator (PGC)-1α in male Wistar rats, which were given per-oral (p.o.) cholesterol- and carbohydrates fat-enriched diets (CFED). Methods: Forty male Wistar albino rats weighing between 200 – 250 g were used for this study. Animals were randomly distributed into four groups of ten animals each. Group A served as control (received standard dry pellet diet). Rats in group B were fed on CFED for 4 weeks.  Groups C and D were fed on CFED and were administered 150 and 450 mg/kg of  sea grapes extract (p.o.), respectively. Results: Group C rats indicated a blood glucose reduction and an increase in PGC-1α serum, in comparison to group D (p<0.05). There were no significant differences between group C and D in blood cholesterol reduction (high dose of the extract did not have significant effects) (p=0.222), and both groups had the same effect in lowering total cholesterol in rats. Conclusion: Sea grapes extract is proven to improve blood glucose, total cholesterol, and PGC-1α levels in rats fed with CFED.

No abstract

Mango (Mangifera indica) and pineapple (Ananas Comosus) are tropical fruits that contain many nutrients, one of which is antioxidants and polyphenols. Lots of studies have shown that fermented fruit is higher in antioxidants and health benefits. Antioxidants have been reported to be an alternative to enhance body immunity and possibly become an Anti -SARS-CoV-2. One of the antioxidants that are easily found in vitamin C. This study is to process the fermented mango and pineapple fruits into cookies and to test the antioxidant content (especially Vitamin C) in vitro. There were three variations of the formulation, mango: pineapple: CO2 free water. Sample 1 (1: 0.5: 0.5), sample 2 (2: 1: 1) and sample 3 (3: 2: 2). Then, all product samples were inoculated with Lactobacillus paracasei 5% b/v for 14 days under anaerobic conditions to get simpler mangoes and pineapple food fibre. The fermented products were made into flour with a freeze dryer. Sample variation is done to determine the average significance of the antioxidant content in it. The next step was Vitamin C analysis from 3 samples of cookies sample using Titration Iodometric Method, to determine the amount of Vitamin C (mg/100 g) and also the antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (DPPH). The amount of vitamin C obtained in Sample 1 was 100.20 mg/100 g respectively with antioxidant activity is 35.33%. Sample 2 was 95.75 mg/100 g respectively with antioxidant activity is 30.60%. Sample 3 was 107.90 mg/100 g respectively with antioxidant activity is 44.70%. The formulation with the highest amount of cookies sample containing vitamin C is S3. There was a significant difference (P<0.05) that determined vitamin C levels between sample formulations. The mean ash content of the three samples was 2.02±0.04% and water content were 1.60± 0.15%. The average vitamin C levels in the three sample cookies were 101.28±6.14 mg/100 g. Sample 3 indicated the best antioxidant activity towards 2,2-diphenyl-1- picrylhydrazyl (DPPH) in the amount of 44.70%. Therefore, fermented mango and pineapple have a great potential to be developed into healthy snack cookies. The vitamin C and antioxidants content in cookies from the fermentation of mango and pineapple may be a great substitute for snacks since antioxidants has the ability to improve immunity and anti-inflammatory response. These cookies are also good prebiotics for the gut microbiome which plays a good role in the immune system.